Recipe by Carrie Purcell
4 tbsp. butter, at room temperature
1 1/2 tsp. adobo sauce from canned chipotle peppers in adobo
3 T-bone steaks (about 20 oz. each)
In small bowl, stir butter and adobo sauce. Cover and refrigerate. Season steaks generously with salt and pepper. Grill over medium-high heat, turning once, 5 to 7 minutes per side for medium-rare. Let rest for 5 minutes; slice. Top with chipotle butter. Serve with Mexican-Style Grilled Avocados.